There’s a special place in my heart for recipes that transport me back to cherished moments with loved ones. This German Hazelnut Cake, or Haselnusskuchen, does just that. The first time I tried this cake was during a cozy winter visit to my grandmother’s house in the Bavarian countryside. I can still remember the rich, nutty aroma filling her kitchen as we eagerly waited for the cake to bake.
The beauty of this cake lies in its simplicity and the depth of its flavors. Toasting the ground hazelnuts is a step you won’t want to skip; it brings out their natural oils and enhances their nutty essence, adding a delightful crunch and richness to every bite. Paired with the bittersweet chunks of dark chocolate, each slice offers a harmonious blend of flavors that’s hard to resist.
One of the aspects I love about this recipe is its versatility. While the traditional version is delightful on its own, there are several tweaks you can make to suit your taste or the occasion. For instance, if you’re a fan of spices, a pinch of nutmeg or a hint of allspice could add a festive touch. For a more indulgent treat, consider drizzling a homemade chocolate ganache over the top instead of the simple powdered sugar dusting. Or, if you prefer a fruity note, a handful of dried cranberries or a layer of apricot jam spread between two layers of cake could add a pleasant tartness to balance the sweetness.
Another wonderful variation is incorporating different types of nuts. While hazelnuts are the star here, you can mix in some ground almonds or walnuts for a more complex flavor profile. And for those who need to avoid gluten, substituting the all-purpose flour with a gluten-free blend works beautifully, making this cake accessible to more people.
This German Hazelnut Cake is perfect for any occasion, whether it’s a casual family gathering, a special celebration, or simply a treat to enjoy with a cup of coffee on a quiet afternoon. Its rich, nutty flavor and moist, tender crumb make it a crowd-pleaser that’s sure to become a favorite in your home as well.
Preparing German Hazelnut Cake
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Ingredients
- 4 large eggs
- 3 1/3 cups finely ground hazelnuts
- 1 cup all-purpose flour
- 3.5 oz dark chocolate, chopped
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon, ground
- 7.1 oz butter, plus extra for greasing
- 3/4 cup plus 1 tablespoon heavy whipping cream
- 1 tablespoon baking powder
- 1 tablespoon unsweetened cocoa powder, for dusting
Directions
- Preheat the oven to 356°F. Grease an 11.8-inch loaf tin with butter and dust with unsweetened cocoa powder.
- Toast the ground hazelnuts in a dry pan until fragrant, then allow them to cool.
- In a bowl, combine the all-purpose flour, baking powder, and ground cinnamon.
- In another bowl, cream the butter and granulated sugar together using a whisk or hand mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually incorporate the flour mixture into the butter mixture, alternating with the heavy cream. Mix until smooth. Fold in the cooled toasted hazelnuts and chopped dark chocolate.
- Transfer the batter into the prepared loaf tin and bake for about 60 minutes. Check for doneness by inserting a wooden toothpick into the center of the cake; it should come out clean.
- Allow the cake to cool in the tin for a few minutes before removing it. Let it cool completely on a wire rack. Optionally, dust with powdered sugar, drizzle with icing, or glaze with chocolate before serving.
FAQs:
Can I use other types of nuts instead of hazelnuts?
Yes, you can substitute hazelnuts with almonds, walnuts, or pecans. Each type of nut will give the cake a unique flavor and texture.
What can I use if I don’t have unsweetened cocoa powder for dusting?
If you don’t have unsweetened cocoa powder, you can use flour or powdered sugar for dusting the greased loaf tin instead.
How should I store the German Hazelnut Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Can I add any other flavors to the cake?
Absolutely! You can add a teaspoon of almond extract or some orange zest to the batter for an extra layer of flavor.
What can I use instead of heavy cream?
If you don’t have heavy cream, you can use whole milk or half-and-half as a substitute, though the texture may be slightly different.
Is it necessary to toast the hazelnuts?
Toasting the hazelnuts isn’t strictly necessary, but it enhances their flavor, giving the cake a richer, nuttier taste. It’s worth the extra step if you have the time.
German Hazelnut Cake (Haselnusskuchen)
Ingredients
- 4 medium eggs large in the US
- 3 1/3 cups ground hazelnuts
- 1 cup plain flour all-purpose flour
- 3.5 oz dark chocolate
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 7.1 oz butter plus extra for greasing
- 3/4 cup plus 1 tablespoon heavy cream whipping cream
- 1 tablespoon baking powder
- 1 tablespoon unsweetened cocoa powder for dusting
Instructions
- Grease an 11.8-inch loaf tin with butter, dust it with unsweetened cocoa powder, and preheat the oven to 356°F.
- Toast the ground hazelnuts in a pan without oil and let them cool for a few minutes. This enhances their nutty flavor.
- In a bowl, mix the plain flour with baking powder and ground cinnamon. Cut the dark chocolate into chunks.
- In another bowl, use a whisk or hand mixer to beat the butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the cream. Mix until all the flour and cream are incorporated. Fold in the toasted hazelnuts and chopped chocolate.
- Pour the batter into the prepared loaf tin and bake for about 60 minutes. To check for doneness, insert a wooden toothpick near the center of the cake. If it comes out clean, the cake is ready.
- Let the cake cool briefly in the tin, then remove it and allow it to cool completely. Dust with powdered sugar, drizzle with icing, or glaze with chocolate before serving. Enjoy!
